Beef Bourguignon – home straight

Two and half hours – out comes the casserole pot, off comes the paper. Separated into three parts – meat, solids (veges, herbs, garlic), and juices.

Remove the beef with tongs. Next, in a fine strainer strain the juices into a bowl, pressing down on the solids to get as much juice out as possible. This time the solids went into the bin and beef and the juices were reunited in the casserole dish. The onions, lardons and mushrooms were added and the whole thing cooked over a medium heat for 15 minutes.

I ringed an earthenware pot with triangular wedges of toast, transferred the soilids and the poured the juices in.

Served with sourdough rolls and some thinly sliced and sautéed potatoes.

Friends come over and we had a few reds, some beers and, apropos of nothing, had an after dinner watching of my Led Zeppelin DVD. Need I say it was mint.

This is a long way about it all and needs time, but it was worth the effort and the weather was crap anyway. Must be chowder season soon.